Meatless Mondays: Tabbouleh

Here is another dish that people create various version of it. I LOVE tabbouleh especially during hot summer days. It has a nice fresh taste yet filling enough to make a meal out of it. I actually enjoy it with grilled meats.



It's origin is from the mountains of Syria and Lebanon, but now spread throughout the whole world. The word means a "little spicy".



Here in the States most people refer to its main ingredient, bulgur as couscous commonly found in supermarkets all over. There are many variations of this recipe and here is mine.





I must admit this is far from a favorite of my teen daughter, but the toddler loves it.

INGREDIENTS1 cup of bulgur

2 cups of fresh diced tomatoes

2 tbsp of finely chopped mint leaves

3 tbsp of finely chopped parsley

1 tbsp of finely chopped cilantro

2 tbsp of finely chopped green onions

2 tbsp of diced green peppers

2 tbsp finely chopped onions

Juice from 2 lemons

1 to 2 cups of room temperature water

3 tbsp of extra virgin olive oil

DIRECTIONSIn a large bowl cover the bulgur with water and half of the lemon juice and let it stand for about 20 minutes
Remove all remaining liquid and with a wide fork separate the grain so to become nice and fluffy
Add all other ingredients and mix well
Place it in the fridge enough time to have it chilled
Serve it as a salad or a side dish to grilled meats